Nutty Caramel Grapefruit Crisp Courtesy of Sunkist

Nutty Caramel

Grapefruit Crisp

4 grapefruits cut into “supremes”

(see instructions below)

1⁄2 cup packed light brown sugar

2 tablespoons all-purpose flour

1 cup old-fashioned oatmeal

1⁄4 cup pecans, chopped

1⁄4 cup packed brown sugar

1 tablespoon unsalted butter

2 tablespoons canola oil

1⁄2 teaspoon cinnamon

1 cup low-fat vanilla or plain yogurt

To make one portion:

Preheat oven to 350 degrees F.

A grapefruit “supreme” is a segment of grapefruit without any skin attached. To make grapefruit “supremes,” start by peeling the grapefruit, making sure you cut off all the pith (e.g., the white flesh under the peel) as well as the skin that separates the fruit from the pith. Then cut out the fruit from each segment, leaving behind the skin that separates the segments. Cut the grapefruit over a bowl so you can capture all the juice. Once you have cut out all the segments, you can squeeze the remaining fruit to extract as much juice as possible.

Place grapefruit juice, 1⁄2 cup brown sugar, and flour in a glass 8-inch x 8-inch x 2 inch baking dish. Use a fork to combine these ingredients, and then add the grapefruit “supremes” in an even layer. Set aside.

In a medium mixing bowl combine oats, pecans, 1⁄4 cup brown sugar, butter, canola oil and cinnamon. Sprinkle oat mixture on top of grapefruit, and bake for 30 minutes until the crumb topping is browned and the caramelized grapefruit juice bubbles up the sides of the dish.

Serve warm or room temperature with yogurt.

Makes 4 servings

Source: Sunkist Growers, Inc.

Nutrition Information:

1 serving

Calories: 425

Total Fat: 17g

Saturated Fat: 3.5g

Cholesterol: 11 mg

Carbohydrate: 65g

Dietary Fiber: 5g

Sodium: 49 mg

Protein: 8g

It may share its name with another, but the grapefruit stands all on its own when it comes to health benefits.

Vitamin C, fiber and Vitamin A are packed inside this ball of citrus, making it a favorite for many. The grapefruit is so low in calories but so high in nutrients that it sparked a diet craze in the 1960s and 1970s.

Grapefruit is usually enjoyed at breakfast, chilled, cut in half, but can be enjoyed anytime—on its own or as juice.

With a tart and tangy or sweet taste (sprinkle a bit of sugar or honey), the fruit is picking up popularity as a nutritious additive to dishes.

The story of its origin varies. First thought to be an offshoot of the pummelo, it was then discovered to be an accidental hybrid between the pummelo and the orange. Its botanical name is Citrus X paradisi, according to Purdue University, to reflect this view.

It’s also been called the “forbidden fruit” or “smaller shaddock” to those in the tropics.

In fact, the story goes that in 1962 Florida Citrus Mutual proposed changing the name. They wanted something more appealing in hopes of increased sales. The public protested, and the grapefruit stayed.

Its name and creation may have sparked juicy debates, but never its benefits.

The citrus is available throughout the seasons, but is best from winter to early spring. What better time than the holiday season to tempt your tastebuds with a sense of the sun—without ever leaving your kitchen table?

Nutrition per 1 cup serving

Calories: 74

Cholestrol: 0g

Sodium: 0g

Carbs: 19g

Dietary Fiber: 3g

Sugars: 16g

Protein: 1g

What Nutrition Data says:

The good: This food is very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fiber and potassium, and a very good source of Vitamin A and Vitamin C.

The bad: A large portion of the calories in this food come from sugars.